Pumpkin Gluten-Free Bread
This Pumpkin Gluten-Free Bread is a comforting and delicious treat that combines the flavors of warm pumpkin and spices with a light, fluffy texture. Made with gluten-free flour, it's perfect for anyone with gluten sensitivities or those seeking a healthier option. This easy-to-make recipe comes together in just a few simple steps and is ideal for fall baking or any time you're craving a cozy, flavorful loaf. Enjoy it as breakfast, a snack, or a dessert with your favorite spread.
Equipment
- 1 loaf pan (9x5 inches)
- 2 Mixing Bowls
- whisk
- Measuring spoons
- Measuring cups
- Spatula
- Toothpick (for testing doneness)
- Oven
Ingredients
- 1 ¾ cups 220g Gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 ½ cups 370g pumpkin puree
- 2 large eggs
- ¾ cup 150g granulated sugar or maple syrup
- 1 teaspoon vanilla extract
- Optional: ½ cup chocolate chips or chopped nuts such as walnuts or pecans
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Mix Wet Ingredients
- In a large bowl, combine pumpkin puree, eggs, sweetener (sugar or maple syrup), and vanilla extract. Mix until smooth.
Combine Dry Ingredients
- In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine Wet and Dry Ingredients
- Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. If you’re adding chocolate chips or chopped nuts, fold them in now.
Bake
- Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Storage: Store your Pumpkin Gluten-Free Bread in an airtight container at room temperature for up to 4 days. For longer storage, freeze the slices in plastic wrap for up to 2 months.
- Flavor Variations: You can add other spices like ginger or cloves for a more spiced flavor. If you prefer a sweeter loaf, increase the sugar to 1 cup.
- Vegan Option: To make this recipe vegan, substitute the eggs with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use a plant-based sweetener like maple syrup or coconut sugar.